Spread the day-old rice onto a baking sheet. Drizzle with avocado oil and a splash of soy sauce, then mix with your hands until well coated. Bake at 375°F until crispy.
For the dressing, add the grated ginger, grated garlic, honey, rice vinegar, sesame oil, mayonnaise, 3 tablespoons of soy sauce, and water into a mason jar. Seal the jar and shake well to combine.
In a large mixing bowl, assemble the salad by adding the canned tuna, sliced cucumber, sliced carrots, diced avocado, and chopped green onions.
Add the baked crispy rice to the bowl with the salad ingredients. Pour the dressing over the top and toss everything together until well incorporated. Garnish with sesame seeds before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →